IS : 4352 ~ 1961 Indian Standard rca PORK LlJNCHE()N MEAT, CANNED ( r:lr~t Reprint JULY 1983) SPECIFICA~rION @ Copyright 1969 MANA&: BtiAVAN, 9 BAllADUR ~IiAli ZAFAf.t( .{ARG NBW DltLfTI 1 tOOO'J I N I) I A N S rAN DAR D SIN S tr I ,. ~ '~I oN January 1'68 Or3 IS : 4352 · 1967 Indian Standard SPECIFICATION FOR PORK LUNCHEON MEAT, CANNED Meat and Meat Products Sectional Committee, AFDC 18 ClulirmtUI R,p,u,ntUt, baa Farms Private Ltd. Delhi Directorate of Marketing & Inspection (Ministry of Food, Agriculture. Community Development at Co-operation ), Nagpur DR H. S. BAWA Mmab"s AORIOULTURAL MARUTINO ADVllEa TO THE GOVERHyJtNT OF INDIA Smu R. A. BHOTE (Altnnal, ) SHlU R. K. BALBIR SHRr The State Trading New Delhi Corporation of India Ltd, SHIll S. C. GUHA ( Altematl ) B. S. BHATIA Defence Food Research Laboratory, Mysore SHRJ K. S. jAVARAMAN (Altnnau) CHAIRMAN, TE.OHNICAL STANDARD" Ministry of Food, Agriculture, Community DevelopIZATION (;OMMI'M'EX ( Foonment & Co-operation STUFn) SECRETARY ( Altemat« ) E5J~X Farms Private Ltd, Delhi Continental Exports. New Delhi Central Committee for Food Standards (Ministry of Health &. Family Planning) SHRI SHRI R. N. R. N. C. P. GOYLE GUPTA HARTMAN SHJll SHRJ D. S. CHADHA ( AltmaQ~) HIl.ALTtl OFFIC~R Corporation of Madras Corporation of Delhi VETERINARY OPFICER ( Altemat«) HEALTH OFFICF.R Municipal IlK N. P. KAUSIIJK (Alternate) COL A. K. JADEJA LT-COL N. Quartermaster General's Branch, Army Headquarters Altemat« ) BRIO J. D. KAPUR Directorate of Remounts & Veterinary Services, Army Headq uarters MAJOR R. P. S. BHALLA (Altn:ntJlt) Da N. L. LAHIRY . Central Food Technological Research Institute ( CSIR ), Mvsore The Metal Box Co of India Ltd, Calcutta SHRt G. S. Lr. u-f!.JOHN SHRr K. C. DE ( Alttr71tJte) LIVESTOCK DEVE1.OPldENT ADVISER,' Ministry of Food, Agriculture, Community DevelopTO TUE GOVE.RNMENT 01' INDIA ment & Co-operation ( Department of Agriculture) Bombay Municipal Corporation DR VICTOR PERIYAN Directorate General of Technical Development SHJU S. RAMASWAMY (Ministry of Industria 1 Development ~ Company Affain ) ( Continued on palt 2) c. C. IENoAR ( I N D I A N S TAN DAR D SIN S TIT Y~-T ION MANAK BHAVAN. 9 BAHADUR SHAH NEW DELHJ ZAFAR MARG IS I 4352 · 1967 ( ConlimMdjrom /Ja14 1 ) SHRI Mnnb,rs M. RAo SUBRAHMAN'YAM lUpr,smling Gutex India, Calcutta Directorate General of Health Services (MiDistry of Health & Family Planning) Central Dairy Farm, Aligarh Director General, lSI ( Ex-ojficilJ M,mb" ) S«rdary DR Y. K. SHRI B. P. VARMA DR HAJU BHAo\v AN, Deputy Director ( Agri & Food) N. K. CHAWLA Auistant Director (Agri & Food), lSI SHRI Piggery Products Subcommittee, AFDC 18:2 SlUU Convener R. N. GOYLE Essex Farma Private Ltd, Delhi Ministry of Food, Agriculture, Community Development & Co-operation (Department of Agriculture) Central Committee for Food Standards (Ministry of Health & Family Planning) Mtmb"s AssISTANT COMMISSIONER (PJOGERV) SHal C. P. SURI CoL HARTMAN D. S. CHADHA ( AlttNUJtt ) A. K. JADEJA Quartermaster General's Branch, Army Headquarters LT-COL N. G. C. IENGAR (Alt4rnat4) BIlIO J. D. KAPUR Directorate of Remounts & Veterinary Services, Army Headquarters MAJOR R. P. 8. DHALLA (AltnnaU) DIl N. L. LAHlRY Central Food Technological Research Institute ( CSIR ), Mysore Corporation of Madras DR S. S. RAJAN Central Dairy Farm, Aligarh SHRIB.P.VAJlMA Govemment of Punjab, Chandigarh SHJU R. P. VIJ AMENDMENT NO. 1 APRIL 2004 TO IS 4352: 1967 SPECIFICATION FOR PORK LUNCHEON MEAT, CANNED ( Page 4, clause 3.1.1 ) -Insert the following clause after 3.1.1 : ~3.1.2 Quality of water used for processing shall conform to IS 4251 : 1967§.' ( Page 4,!oolnote ) - Insert the following footnote at the end: t .§Quality tolerances for water for processed food industry. (FAD18) Reprography Unit. 81S, New Delhi. India AMENDMENT NO.2 APRIL 2011 TO IS 4352: 1967 SPECIFICATION FOR PORK LUNCHEON MEAT, CANNED [Page 7, clause 4.2(c)] - Substitute 'Net quantity of content of the can;' [or 'Net weight content of the can;'. [Page 7, clause 4.2(g)J -Insert the following at the end: 'h) Any other marking required under the Standards o[ Weights and Measures (Packaged Commodities) Rules, 1977, and the Preventioll o[ Food Adulteration Act. 1954 and the Rules framed thereunder.' (FAD 18) Reprography Unit, 815, New Delhi, India IS : 4352 - 1967 Indian Standard SPECIFICATION FOR PORK LUNCHEON MEAT, CANNED o. FOR E W 0 R D 0.1 This Indian Standard was adopted by the Indian Standards Institution on 15 November 1967, after the draft finalized by the Meat and Meat Products Sectional Committee had been approved by the Agricultural anr; Food Products Division Council. 0.2 The demand for pork luncheon meat is increasing considerably, both from the civilian population as well as the defence personnel. It was, therefore, felt that this standard should be formulated so that suitable quality control may be exercised. 0.3 In the preparation of this standard, due consideration has been given to the provisions of the Prevention of the Food Adulteration Act, 1954, and the rules framed thereunder. However, this standard is subject to the restrictions imposed under this Act, wherever applicable. 0.4 In the .preparation of this standard assistance has been derived from the following publications: CFS 5-1-6 Luncheon-meat, canned. Commonwealth Food Specifications, Commonwealth of Australia PP-I>..578 Federal specification for pork, luncheon-meat, canned (fully processed). Federal Supply Service, General Services Administration, USA. 0.5 This standard contains clauses regarding packing and marking (see 4.1, 4.1.1 and 4.2) of pork luncheon meat, canned, which call for an agreement between the purchaser and the packer at the time of placing orders. 0.6 For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall he rounded off in accordance with IS : 2-1960*. The number of significant places retained in the rounded off value should be the same as "that of the specified value in this standard. . 1. SCOPE 1.1 This standard prescribes the requirements and the methods of test Cor pork luncheon meat, canned. .Rules for rounding off numerical values ( r,vis,d). -" " 3 IS I 4352 · 1967 2. TERMINOLOGY 2.0 For the purpose of this standard, the following definitions shall apply. 2.1 Meat - The uncured, sound and wholesome flesh of the pig, namely, pork, used as food ( see IS : 1723-1960· ). 2.2 Ofral ~- Includes brain, fries (liver), gut, paunches, udders, sweetbreads ( thymus, pancreas ), tripe, spleen, lungs, salivary glands, lymphatic glands, testicles, uterus, ovaries, skin ( rind), cartilage and bony tissues. 2.3 Pork Luncheon Meat - A mixture of minced meat and cereal containing not less than 80 percent pork meat including fat (not exceeding 25 percent). 3. REQUIREMENTS 3.1 Hygienic Requirement. - The material shall be prepared and handled under strict hygienic conditions by persons free from contagious and infectious diseases and only in premises maintained in a thoroughly clean and hygienic condition and having adequate and safe water supply (see IS : 2491-1963t) and duly approved and licensed by the public health authorities concerned. All workers shall use clean, washed) white clothings. Necessary precautions shall he taken to prevent incidental contamination of the product from soiled equipment or from personnel suffering from injuries. 3.1 ··1 All equipment corning in contact with raw materials or products in the course of manufacture shall be kept clean. An ample supply of steam and water, hose, brushes and other equipment necessary tor proper cleaning of machinery and equipment shall be available. The equipment may be sterilized by immersion in, or swabbing with hypochlorite or other suitable chlorine solution. 3.2 Ingredient Requirements 3.2.1 Quality of Meat - The meat used for the product shall be derived from healthy animals subjected to ante-mortem and post-mortem inspections in accordance with IS: 1982..1962t, and slaughtered in licensed premises. The pork shall be of good and uniform colour. I t shall be properly trimmed so as to be free of excess fat, blood clots, bruises, bones, skin, gristle, fibrous tissues, glands, tendons) serous membranes, and coarse connective tissues. Five percent of heart may be added after proper cleaning and processing. In case frozen trimmings and frozen pork are used, they should not exceed 50 percent of the total quantity and should not have been stored in the freezer .Specification for pork. tCode for sanitary conditioDi for food processing units. tCode of practice for ante-mortem and poll-mortem examination of meat ani~al·· ~ 4 IS I 4352 · 1967 for more than 90 days. It should not show freezer burn and rancidity and be sound and of good colour. Soft and oily pork shall not be used. It sh~ll be free from foreign odour or flavour, discolouration, and deterioration. Scrap meat and offal shall not be used. 3.2.2 Filler - Only cereal rusk, cracker meal (broken biscuits), potato flour or other wholesome edible material of farinaceous origin not exceeding 7 percent of the total lot shall be used as filler. Soya product shall not be used. 3.2.3 Salt - Salt used .shall conform to IS: 253.1964* and shall be sterilized at 160 to 170°0 for two hours before use. I ts content shall not exceed by 3 percent of total lot. 3.2.4 Nitrate and Nitrite - T'he nitrate content shall not exceed 0·05 percent by weight (expressed as potassiurn or sodium nitrate) and the nitrite content 0-02 percent by weight (-expressed. as potassium or sodium nitrite) in the finished product. 3.2.5 Other Ingredients - All other ingredients and seasonings, such as sugar and spices, shall be clean, sound and fully wholesome and fit for human consumption in all respects. Sugar, if used, shall be properly sterilized. 3.2.6 Fat - The pork fat shall be pure, wholesome and edible, and shall not be soft and oily in character. 3.3 Preparation and Processing _. Pork luncheon meat, canned, shall contain no preservative other than salt, potassium ( or sodiurn ) nitrate or nitrite, sugar and seasonings. The meat, chilled at 4·SoC, shall be properly chopped and seasoned in accordance with the best commercial practice and under satisfactory hygienic conditions in respect of operative, material and equipment in use. The product shall he solid packed under hygienic c.onditions into sound and thoroughly clean containers and then sealed hermetically. If the cans are lacquered, the lacquer used shall be of such quality that it does not impart any foreign unpleasant taste and smell to the contents of the can, and does not peel off during processing and storage of the "product. 'The lacquer shall not be soluble in fat or brine to any extent. "[he cans shall show no evidence of rusting. The cans shall be thoroughly cleaned hy rnca ns of hot water jet or other approved satisfactory methods before filling. Processing shall be at ~uch temperature and !~r s~ch length of time as will ensure thorough cooking and adequate sterilization of the product without burning, scorching or overcooking. 0 3.4 Requirements of the Finished Product 3.4.1 Flavour and Appearance -- Pork luncheon meat, canned, shall have characteristic flavour and taste of pork meat. No artificial colouring matter shall be used. -Specification for edible common salt ("visld). The colour shall be uniform. IS I .,52 · 1967 3.4.2 Fill of Containn - The product shall occupy not less than 85 percent oftotal volume capacity of the container when tested according to the method prescribed in Appendix A. 3.4.3 Freedom from, Defects - The product shall be free from foreign matter, such as hair, bristle and skin. The product shall also be free from objectionable odour or flavour. The final product shall not show evidence of burning, scorching or overcooking. 3.4.4 'Composition - When tested according to the method prescribed in Appendix B, the finished product shall have good lean meat content and shall have not less than 80 percent by weight of total meat of which fat shall not exceed by 25 percent. The total percentage of binder, seasoning, salt, sugar and moisture shall not exceed 20. The meat in the can shall have been processed according to the best commercial practice. 3.4.5 Vacuum - The can shall give a negative pressure of not less than 15 em of vacuum at 27° ± 2°C under normal atmospheric pressure. 3.4.6 The material shall also conform to the limits for metallic impurities and microbiological activity as prescribed in Table I. TABLE 1 LIMITS FOR METALUC IMPURITIES' AND MICROBIOLOGICAL ACTIVITY No. (1) i) ii) iii) iv) v) vi) SL CHARACTJUlISTJC RF.Q.UlREMENT METHOD OF TaT ( REF TO APPENDIX IN IS: 1743..1960· ) (2) Arsenic, ppm, Max Lead, ppm, Max Copper, ppm, Max Zinc, ppm, Ma Tin, ppm, Mu Microbiological activity (:3) 1 5 15 19 140 (4) J K L To satisfy the requiremenu of the test M N P .~pecification for meat of sheep and goats canned in brine. 4. PACKING AND MARKING 4.1 Pacldag ia Calls - Subject to the agreement between the purchaser and the vendor, each can ( if not lacquered for men t packing) shall be coated on the inner side with edible gelatin, lard or lined wit h vegetable parchment paper before filling the product. 4.1.1 Packing - Unless otherwise specified, cans shall be packed in cases sufficiently strong to withstand rough handling during transit. IS I U52 · 1967 ~.2 Marld.g - The cans may be labelled either by printing or lithographIng on the cans themselves or by pasting printed labels as agreed to between the purchaser and the vendor. The label shall bear the following information: a) b) c) d) e) Name' of the product along with brand name, if any; Name and address of the manufacturer; Net weight content of the can; Batch or code numbers - embossed indelibly on the can; Warranty given by the manufacturer to be not less than 12 calendar months; f) Name of ingredients; and g) Licence number given by the health authorities. 4.2.1 Each container may also be marked with the lSI Certification Mark. NOTE. - The use of the lSI Certification Mark is governed by the provisions of the Indian Standards Institution (Certification Marks) Act, and the Rules and Regula. tions made thereunder. Presence of this mark on products covered by an Indian Standard conveys the assurance that they have been produced to comply with the requirements of that standard, under a well- defined system of inspection, testing and quality control during production. This system, which is devised and supervised by lSI and operated by the producer, bas the further safeguard that the products as actually marketed are continuously checked by lSI for conformity to the standard. Details of conditions, under which a licence for the use of the lSI Certification Mark may be granted to manufacturers or processors, may be obtained from the Indian Standards Institution. 5. SAMPLING 5.1 Sampling of pork luncheon meat, canned, shall be done according to the method prescribed in Appendix C. APPENDIX A ( Clause 3.4.2) DETERMINATION OF THE FILL OF THE CONTAINER A-I. PROCEDURE A-I.1 Cut out the lid of the container without altering the height of the double seam. Measure- the vertical distance from the top level of the container to the top level of the contents. Remove the contents, wash, 7 IS J f352 · 1967 dry, and weigh the container. Fill the container with distilled water to within 4·8 mm vertical distance below the top level of the container. Record the temperature of water, weigh the container and determine the weight of the water ( WI ) by subtracting the weight of the container. Maintaining the water at the temperature recorded above, draw off water from the filled container to the level of the original contents, and determine the weight of the remaining water ( WI) by subtracting the weight of the container. '-2. CALCULATION '-2.1 Fill of cont~iner, percent by weight == WI X 100 ~--- W1 . . _. NOTa - In the cue of a container with a lid attached otherwise than by a double seam, remove the lid and proceed as in A-I.! except that the container shall be filled to the top when determining WI- APPENDIX B ( Clause 3.4.4) DETERMINATION OF THE TOTAL MEAT CONTENT 8-1. APPARATUS 8-1.1 Kjelclahl Flask --~ 500 ml capacity. 8-1.2 Dlatill.tiOD A··embly - The assembly coraists of a round.. bottomed flask of 1 000 ml capacity fitted with a rubber stopper through which passes one end of the connecting bulb tube. The other end of the bulb tube is connected to the condenser whieh is attached by means of a rubber tube to a dip tube which dips into a known quantity of standard sulphuric acid contained in a beaker of 250 mJ capacity. B-2. REAGENTS B-2.1 PotassilUll Sulphate or Anhydrous SocIiUJD Sulphate 8-2.2 Concentrated Sulphuric Acid - sp gr 1-84. B-2.3 Yellow Mercuric Oxide 8-2.4 Pot···18m Hydrogen Phthalate 8 IS : 4352 · 1967 B-2.5 Methyl Red-Methylene Blue Indicator SoludoD - prepared by mixing one part of 0·2 percent solution of methyl red in rectified spirit (see IS : 323-1959* ) with one part of 0-1 percent solution of methylene blue in rectified spirit. B-2.6 Phenolphthalein Indicator Solution - prepared by dissolving 0-1 g of phenolphthalein in 100 ml of rectified spirit (see IS: 323-1959* )_. B-2.7 Standard Sodium Hydroxide SoladoD - 0-5 N. :&-2.8 Standard Sulphuric Acid - 0·5 N. B-2.9 Sodium. Hydroxide Solution - Dissolve approximately 450 g of sodium hydroxide in 550 rnl of distilled water. Cool and filter through glass wool, if necessary. B-3. PROCEDURE B-3.~ Detennia.atioD or LeaD Meat Content B-3.l.! Accurately weigh about 2 g of the test sample and transfer it to the Kjeldahl digestion flask. Add 10 to 15 g of potassium sulphate (or anhydrous sodium sulphate), 0·1 to 0·3 g of mercuric oxide and IS to 25 ml of concentrated sulphuric acid. Heat gently until frothing ceases and then heat strongly until the solution becomes clear and continue the digestion for at least :~O minutes longer (about 32 hours arc required for complete digestion). Cool, and dilute with about 250 ml of distilled water. Cool to room temperature, add a few glass beads and run.50 ml of the sodium hydroxide solution down the side of the flask so that it forms a separate layer and does not mix with the acid solution at once. Connect to the distillation assembly, mix the contents of the flask by gentle swirling- and then distill off the ammonia in about 250 ml of distillate into an Erlenmeyer flask containing a known volume of excess of standard sulphuric acid, Titrate the excess acid in the Erlenmeyer flask with the standard sodium hydroxide solution using three to four drops of the methyl red-methylene blue indicator solution. B-3.1.2 Carry out a blank determination using alt·the reagents ill the same quantities but without the material to be tested. 8-3.1.3 Calculation a) Nitrogen, percent where x = volume, in ml, of sulphuric acid neutralized by the ammonia distilled from the sample; .Specification for rectified spirit ( .,evis,d ). . == ( x - y ) .N X 1·4W 9 IS I 4352 · 1967 in ml, of sulphuric acid neutralized by the ammonia distilled from the blank; N = normality of the sulphuric acid; and W = weight, in g, of sample taken. b) Lean meat content, percent y == volume, =- Nitrogen percent X 30. 8-3.2 DetermJnatioD of Fat Coatent B-3.2.1 Accurately weigh about 5 g of the sample into a suitable evaporating basin containing a short glass rod with a flattened end. Heat on a water.. bath until most of the moisture is expelled. Cool the basin and add 25 ml of ether and disintegrate the residue in ether by means of the glass rod. Decant the ether extract through a filter paper. Repeat the maceration and extraction until all the fat has been removed ( about five extractions are necessary). Remove the ether from the combined extracts by distillation from a previously weighed 50-ml distillation flask. Dry the flask and contents to constant weight under vacuum in a boiling water-bath. 8-3.2.2 Calculation :F () at, percent x. e:: Weight of ether extract X 100 . Weight of sample taken 11-3.3 Calculation of Total Meat Content - Calculate the total meat content as follows: Total meat content, percent (.1) == ( Lean meat, percent) + (Fat, percenr ). . x 8-3.4 Fat percentage on meat basis ( see 3.4.4) = X 100 y APPENDIX C (Clause 5.1 ) SAMPLING OF PORK LUNCHEON MEAT, CANNED c-I. GENERAL REQ,UIREMENTS OF SAMPUNG 0-1.1 Sampling shall be done by a person agreed to between the purchaser and the vendor and in the presence of the purchaser ( or his. representative) and the vendor ( or his representative ). C-l.2 Samples shall be stored in such a manner that the temperature of the material does not vary unduly from the normal temperature. 10 IS I 4352 · 1967 C-2. SCALE OF SAMPLING C-2.1 Lot - In any consignment, all the cases containing cans of the same size and from the same batch of manufacture shall be grouped together to constitute a lot. 0.2.1.1 Samples shall be tested for each lot for ascertaining conformity of the material to the requirements of this specifcation, C-2.2 The number of cans to be selected from the lot for testing the physical and chemical requirements shall depend upon the size of the lot and shall be in accordance with col I and 2 of Table 2. In addition to this, 8 cans shall be selected for testing for microbiological requirements. TABLE 2 SELECTION OF CANS FOR TESTING NUMBER OP CANs IN NUMBER OP CANS TO TIIB LOT Bit SELEC'l"ED (1) (2) Up to 201 to 501" I 301 JJ 200 500 800 3200 801 " 1 300 3 201 " 8000 8001 and above 4 5 6 7 8 9 10 C-2.3 These cans shall be selected at random from a number of packing cases as agreed to between the purchaser and the vendor (or manufacturer). Subject to such an agreement, the minimum number of packing cases to be opened may be in accordance with Table 3. The cans required" as in 0.2.2 shall then be drawn at random, equally from these packing cases. TABLE 3 N UIIBltR OP PAClUNQ CAlEs IN THE LOT (I) OPENING OF PACKING CASES NUIIB&a OP PACKINO CAsu TO Bit OPENED (2) Up to 10 11 to 25 2 4- 26" 646S " 100 101 " 150 151 " 225 226 u 5 6 7 8 9 10 300 301 ~, 500 11 D · 4352 · 1967 G-2.4 In order to ensure the randomness, random number tables shall be used. In case such tables are not available, the following procedure may be adopted. <:-2.4.1 Arrange all the cans in a systematic manner and starting from any can, every rth can shall be withdrawn, being the integral part of _ where .N, n N -= total number of cans in the lot, and n == number of cans to be selected. C-3. NUMBER OF TESTS 0-3.1 A representative sample drawn from the cans, selected for physical and chemical requirements, shall be tested for sodium chloride, nitrate, nitrite, fill of container, total meat content, total fat, vacuum and heavy metals ( see 3.2.3, 3.2.4, 3.4.2, 3.4.4, 3.4.5 and 3.4.6 ). 0-3.2 Te.t. for Microbiological Requlreme~t. C-3.2.1 Incubation at 3JOC - 50 percent of the cans selected as in C-2.2 shall be incubated at 37°C for not less than 14 days: and subjected to microbiological examination as given in Appendix P of IS : 1743-1960*. C-3.2.2 Incubation at 55°C - The remaining 50 percent of the cans shall be incubated at 55°C for not less than 14 days and subjected to microbiological examination as given in Appendix P of IS : 1743-1960·. C-4. CRITERION FOR CONFORMITY C-f.l A lot shall be considered as conforming to the requirements of this standard if all the samples tested satisfy the corresponding requirements for the characteristics. · Specification for meat of sheep and goat canned in brine. 12 lNl~ERNATION'AL 'SYSTEM 0' UNITS (SIUNITS), '. Base Units Quantity Usultb Mas. 'rime Electric current Thermodynamic temperature Luminous }ntensity Amount of substance U"I, metre kilo,ram second ampere kelvin candela mole Symbol m kll It A · mot cd Supplementary Units Qt40n!fty 0,,11 radiall steradian Symbol Plane angle Solid angle 'ad $' Derived Units Quanti', Foree Energy Power Un II newton joule watt wellet Symbol N J W Flux Flux den8ity FreQuency ie-sla Wb Electric conductance Electromotive force Pressure, .treAS hertz siemens volt pascal lIz S Y Pa T De!inltlo" N ... 1 kg,tn"i J - 1 N.m 1 W ID~ 1 Jls 1 Wb .. 1 V ... T .. 1 Whim" 1 1 Hz .. 1 cl~ ( &.-1 ) 1 S--lA.lV V ... 1 W/A J J Pa ... 1 N/mt J 1 lNOIAN STANDA.RDS INSTITUTION Manak' Dhava,,_ 9 Bahadur Sbah Zarar Mar·· New Delhi 1t0002 Tolepn0net ~ 26 60 21. 27 01 3 t R«Kiol1aIOfficllf: ·We.torn Grant Road ltA~ern : 5 G1loWrin,h~e Approach Scmthem : C. t. T . Camnut Northern' : B69. 'Phase VII ·Braltch OfficeJ ~ : No"eltv.Ch.mber~. . Telegrams: Manak5anltha TellphoM, CAT.~CUTTA 100012 M'ADRA~ BOMBAY 400007 S..A.S. NAO-All 600' 1~ 89 6~ 18 27 ~09n I 78 26 41 24 .2 (MOHALl) 160051 Oar,otrl Com"lex·.Bhadbhade Road. T.T. Napr' BIIOPAL. 462001. ·11£ IUlnana Area BHl.JBAN'ERltWA'R. 7~t014. ~~8'"~~ L·. N. Gupta MaT'. ., ·.lWDP~R ABAt> 500001' 1l.1·.Yudllifier Matt!. C Scheme"~ .. '.1.AIPUR ~010C)S' 117/418 B Sarvodaya N8'8r .,.,' ,':,fCANPtTR '20ROOS.. ·hshjmk'lI NurmohAtnet' ghalkh 'Marl. Khanpur ARMADAllA·D 31JOOO,1 tip' Stoo1c. Unity Bldg. Narasim~araja Souare 'B"NOA'tOR'B !;f.iOOO2 . ,; 271 ti '5 ~6 2'1 22 10" '6 91\ 1~ '" 32 21 2148 OS 2039) Ilalate.x Btdll (2nd Ploor). I - P.:tlq,utra'lndt1!§!Tial estat~. JUy StatIon ·Road. ....... "'_"... ..... _ _ TRIVANDRUM 69S001 , ......... PATN'A '800013. 4'7292 '", . 628 Os ".~~...... , ';.' .........,.,..~ . . . . .~ Printed ,at Seema"Off'set 'Press.~hf Indta